Tag: wholesome

Cosy Winter Weekends

November 13, 2022

Happy Sunday! We’re well and truly into the winter months here in England as I sit writing this at 4:30pm and it’s already dark… whilst I am definitely a summer girl at heart, there is something so comforting and heart-warming about cosying up inside on these long winter evenings.

For me winter is all about the good TV and film which comes out this time of year, enjoying indulgent food (in particular a cheeseboard of course) and going to the pub to sit in front of the fire with friends whilst lapping up the red wine and maybe even a cocktail or two.

November also brings with it firework night alongside my Mum’s birthday too, so for our family it’s always a time to celebrate. A yearly tradition has evolved recently where my boyfriend and Dad have the time of their lives letting off the crazy firework boxes from Costco which is both exciting and terrifying!

For my Mum’s birthday celebrations on the 6th November, we went over to my brother and his wife’s gorgeous newly renovated house in Bromley. They have a wonderful entertaining space there now with an open plan dining kitchen area finished with touches of Scandi style furniture and details; I particularly love the deep fern green kitchen cupboards and marble work top.

They always put on an incredible spread of food and on this occasion we were treated to a classic, hearty chilli con carne with all the accompaniments which was delicious. They also made this Mexican inspired salad including a mix of greens, asparagus, avocado, a creamy homemade dressing and heaps of parmesan. I need to get the full recipe, I’m obsessed!

We had a fabulous day celebrating Mum’s birthday. These special moments with family are so precious and I can’t wait for more fun times together as we dive into the festive season ahead ❤

Glow Up; Rainbow Nourish Bowl

June 20, 2021

Happy Sunday Babes! Coming at you today with a healthy, super quick salad idea to pack in those vitamins and glow up ready for summertime. The secret to making nourish bowls is to simply pack them full of colourful veggies and bulk them out with those dark leafy greens. Pick a grain such as couscous, rice or quinoa and ensure to include a protein source whether that’s chicken, fish, tofu or even a soft boiled egg. This week I tried out these Tofu Co sweet chilli bites which were delicious, but I would suggest trying falafel and crumbled feta for a Mediterranean twist. Complete your bowl with a sprinkling of seeds and finally any dips and sauces you fancy. I often opt for a tex mex dip selection when I’m in the mood for Mexican, or humous and balsamic dressing to accompany falafels. Basically, throw together a combo of all your favourite flavours and don’t skimp on those veggies for the ultimate nourish bowl full of goodness 🙂

Winter Warmer; Pumpkin Soup

November 13, 2020

With the shorter days and cold winter nights drawing in, there’s nothing like a comforting bowl of soup to warm the soul. As pumpkins only seem to be readily available around halloween in the UK, I’ve made the most of it this year and made a large batch of delicious pumpkin soup to share with family and freeze to enjoy well into the winter months.

Using my own twist on an old Jamie Oliver recipe, I kept it simple on ingredients to let the pumpkin flavour do the work. You will need:

  • 1/2 large pumpkin
  • 1 large onion
  • 1 large carrot
  • 4 cloves of garlic
  • 750ml of vegetable stock
  • 200ml of soya milk
  • 1 teaspoon of chilli flakes
  • Olive oil
  • Salt and pepper

The first step is to cut the pumpkin into large segments, keeping the seeds for roasting later, before placing the chunks on a baking tray and drizzling with a generous glug of olive oil, salt and pepper. Roast in the oven at 170celsius for about an hour until soft and the skin caramelises.

Meanwhile chop the garlic, onion and carrot and cook in a large saucepan until softened. Once the pumpkin is ready, add to the pan along with the stock, chilli flakes, salt, pepper and soya milk before blending with a handheld stick blender.

Continue to blend and combine the ingredients until a smooth, creamy consistency is reached. Add a little more stock if required and taste to adjust seasoning accordingly. I made this batch with a little kick as I decided to add more chilli at the final stage also.

I served my soup up in a coconut bowl for that wholesome aesthetic and finished it off with a swirl of light yoghurt and more chilli flakes. Other extras you may want to try are crispy kale, toasted pumpkin seeds or even just fresh sourdough bread on the side for dunking.

Using the ingredients as listed above made a very large batch of soup enough to feed the family and freeze leftovers for later. There is so much more you can do with the rest of the pumpkin too; roast the seeds for snacking and topping salads, add the chunks of flesh to a curry, or roast up in large steak size pieces and enjoy in a wholesome salad perfect with quinoa, feta and hummus. Colourful, sweet and nutritious, I only wish pumpkins were in season all year long!